Salmon with Lentils, Salsa and Asparagus

Ingredients / 2 port

4 x 150 g salmon fillet 10 green asparagus, the hard part peeled 2 dl red wine sauce basic recipe 1 small shallot, finely diced 1 small carrot, finely diced 1 small celery stalk, finely diced 2 fennel stalks, finely diced (optional) 2 garlic cloves, minced

1 tsp tomato paste 1 tbsp ajwar, mild 1 dl small black lentils (beluga) 1 tbsp balsam vinegar 2 tbsp red wine sauce, RFD 2 tbsp extra virgin olive oil 1 tbsp fresh dill, chopped Celtic salt & freshly ground pepper

Method

• Stir fry the salmon, skin down, for a minute on medium heat place the pan into preheated 120° C oven and slowly bake for about 15 – 20 minutes.

• Boil the lentils for a few minutes or until al dente = is almost done!

• Meanwhile, gently sauté the shallot, carrots, garlic and celery for a minute.

• Add the tomato paste and continue for another minute.

• Add the lentils and the ajwar and deglaze the pan with the balsam vinegar, stirring gently, then add the red wine sauce and turn the heat to medium–low.

• Place the asparagus into a glass bowl, season with salt, cover them with boiled water and leave them to infuse at the temperature for 3 – 5 minutes.

• Serve the lentil mixture with the asparagus and top with the salmon.

• Drizzle with some extra olive oil, the dill and some fresh lemon.

• Enjoy it!

Tips

• Unquestionably, the side dish must be fluffy, aromatic rice. This dish is rich in protein from two different sources, fish and a combination of lentils and rice. Now you can understand what I mean!